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Almond-Chocolate Truffles


  • 1/3 cup chopped and pitted soft dates
  • 1/3 cup raw cashews, soaked in hot water for 3 hours and then drained
  • 3 tablespoons almond butter
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup date sugar
  • 1 tsp vanilla extract
  • ground almonds (for coating)


Step 1

Combine the dates and cashews in a food processor and process to a paste.

Step 2

Add the almond butter and process to combine.

Step 3

Add the cocoa powder, date sugar, vanilla, and 1 tsp water. Pulse until well combined.

Step 4

Pinch some of the mixture between your fingers to see whether it holds together. If it’s too dry, add a little more water, 1 tsp at a time, until the mixture can be shaped into balls. If the mixture is too soft, refrigerate for 20 minutes to firm up.

Step 5

Use your hands to shape and roll a small amount of the mixture into a 1-inch ball and transfer to a plate. Repeat.

Step 6

Place the ground almonds in a shallow bowl. Roll the truffles in the almonds until they’re coated, pressing on them if needed to cover completely. Transfer the coated truffles to a plate and refrigerate until firm before serving.

If your dates are not soft, soak them in water for 20 minutes then drain and pat dry before using. Recipe adapted from The How Not to Die Cookbook, Micheal Gregor, MD